Artichoke And Wild Mushroom Stir-Fry
3 medium california artichokes
1. Bend back outer petals of artichokes until they snap off easily near base. Edible portion of petals should remain on artichoke bottoms. Continue to snap off and discard thick petals until central core of pale green petals is reached. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes into quarters lengthwise. Cut out center petals and fuzzy center. Slice 1/2-inch thick lengthwise. Dip or rub all surfaces with lemon juice.
Contributor: Low-Fat Meals, Vol. VI, #3
Yield: 4 servings
Preparation Time: 0:00
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